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Ingredients

• For sauce
• 6 bacon slices, cut in half
• 6 cups canned low-salt chicken broth
• 1 1/2 cups dry white wine
• 1/2 cup red currant jelly
• 1 1/4 teaspoons minced fresh rosemary
• 3 tablespoons unsalted butter
• For pork
• A mortar and pestle or even a coffee grinder can be used to grind the spices.
• 2 teaspoons cumin seeds
• 2 teaspoons coarse salt
• 1 teaspoon black peppercorns
• 1 teaspoon black cardamom seeds (from about 30 whole green or white cardamom pods)
• 1 4- to 4 1/4-pound center-cut boneless pork loin (about 10 inches long and 3 1/2 inches in diameter)
• 1 tablespoon olive oil
• For roasting
• 2 1/2 pounds large russet potatoes (about 5), peeled, halved lengthwise, cut into 2-inch pieces
• 1 1/2 pounds large parsnips (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise
• 1 1/2 pounds large carrots (about 4), peeled, cut into 2-inch pieces, thick portions halved lengthwise
• 8 large shallots, peeled, halved
• 8 large garlic cloves, peeled
• 3 large fresh rosemary sprigs
• 6 tablespoons olive oil

Description

Absolutely Delicious Way To Roast A Pork Loin. Very Fragrant And Satisfying. Even My Kids Rated It A 10/10

Group Recipes